YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served with garlic-infused cauliflower mash and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
9.5 oz Wild Atlantic Salmon fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
Salt and black pepper to taste
Fresh lemon wedges for serving
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
While cauliflower is steaming, trim the woody ends off the asparagus and set aside.
Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt, then process until smooth and creamy.
Steam the asparagus for 3-5 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F and the skin is crisp.
Serve the seared salmon over a bed of cauliflower mash with the steamed asparagus on the side, finished with a fresh squeeze of lemon juice.